Chickpea and Chile Flatbreads

"An easy and flavorful alternative to plain flatbread."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
10
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ingredients

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directions

  • In a bowl, whisk together trhe flours, salt, and garam masala; add the butter and rub with your fingers to form a mixture that resembles fine cornmeal.
  • Stir in the jalapenos, onion, cilantro, water and 1 tablespoon of the water; mix with hands to form a soft, slightly sticky dough.
  • Transfer to a clean bowl, cover with plastic wrap, and let rest for 20 minutes.
  • Pull of a golfball sized piece of dough and roll out, on a lightly floured work surface, to about a 5-inch disk; use a paring knife and cut from the center to the edge of the disk.
  • Starting with one of the cut sides, roll dough over itself, then roll out into a 1/8-inch thick disk and place on a lightly floured baking sheet and cover with plastic wrap; repeat with remaining dough.
  • Heat a griddle over medium high heat and cook flatbread, in batches, until bu10bbles form on the bottom; turn flatbreads and cook until bubbles again form on the bottom.
  • Spoon a small amount of oil onto flatbreads, rub with back of spoon to distribute oil, pressing down with spoon until the bottom is evenly browned on the bottom, about 1 minute; turn breads and repeat.
  • Serve hot.

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